Bacon Quiche Tarts Recipe

Flavored with vegetables, cheese and bacon, these memorable morsels from Kendra Schertz are bound to be requested at your house. "The tarts are an impressive addition to brunch, but they're quite easy to make," notes the Nappanee, Indiana cook.

Nutritional Facts

Directions

In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion.

Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon.

Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted near the center comes out clean. Serve warm. Freeze option: Freeze cooled baked pastries in a resealable plastic freezer bag. To use, reheat pastries on a baking sheet in a preheated 375° oven until heated through.Yield: 8 servings.

Originally published as Bacon Quiche Tarts in Quick Cooking
July/August 2002, p56

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"Yummy. I didn't have any green pepper, and can't wait to explore this recipe more. I also used a bit more cream cheese than the initial recipe, and put a chunk of colby. This will be great to play with for brunch."

"Very tasty and good. They all went in one sitting. I ligtened up the whole recipe and got the fat down to 10.8g per tart. I used light cream cheese, 1% milk, 1 whole egg, 3 tbsp. egg whites, 1/4 c. of reduced 2% mexican cheese, red pepper (just what I had) reduced fat crescents and 5 tbsp. of real bacon bits. Couldn't tell they were lower in fat, just delicious."

"had my friend over for bkfast and made this recipe and just loved it,forgot to get the cream cheese and i had a whipped cream cheese with spinach and artichoke and worked out just great.we decided that this dish would be good for camping cause u could make ahead and when you eat them you pick up and go."